Cute Nativity

Prepared Not Scared

Last year, when I was looking for fun activities for the kids to do in the anticipation of Christmas Eve, I came across this adorable printable Nativity.   I printed it out and used it when we were reading the Christmas Story to the kids the week before Christmas.

While I was decorating today, I came across the pieces from last year, and decided to take a more hands on approach. I laminated all the pieces, cut them out individually and then I put magnets on the back of each piece.  My 5 year old helped me put all of the pieces onto the fridge, so now they can enjoy the pieces and re-enact the story of Jesus' birth on their own.


I can see them using it a lot more, and getting a better idea of what Christmas is really all about! :)

Mish Mash

I was having a lack of creativity in the kitchen one evening a couple weeks ago.  I knew I had some Turkey Sausage ready to cook up for dinner, but wasn't sure what I was going to do with it.    I asked the hubbs if he had any ideas and unfortunately he was no help.   So, I asked him if he wanted Italian or Mexican for dinner.  To my surprise he said Mexican!  I LOVE mexican, so normally I have to talk him into anything that resembles Mexican food normally.   So I had to come up with something Mexican with a turkey sausage base.  This is what I came up with!

1 Pkg "JennieO  Sweet Italian Turkey Sausage"
2 cups Cooked Rice
1 can Green Enchilada Sauce
1 can Diced Chili Peppers
2 cans No Salt Added Sliced Mushrooms
1 can No Salt Added  Sweet Corn Kernels
2 cans No Salt Added Diced Tomatoes
1 Pkg Frozen Stir-Fry Vegetables
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Dried Thyme
1 tsp No Salt Seasoning


Cook sausage in large sauce pan with a small amount of water to keep from burning the bottom of the pan.   When fully cooked slice into 1/2" "coins". Set Aside.

In large pan, veggies, sauce and peppers. Cook until frozen vegetables are heated through. Add Rice, spices and sausage. Simmer for 10 minutes.

Can be eaten as is, or great in Tortillas.

MANDARIN ORANGE CHICKEN - THE BIGGEST LOSER

3 Tbsp Orange Juice concentrate, thawed
3 Tbsp lower sodium soy sauce
1 Tbsp minced fresh garlic
1 Tbsp hot sesame oil
1 tsp chili paste
¾ cup canned mandarin oranges in juice
6 4oz chicken breasts

 In large resealable bag, mix the juice, soy sauce, garlic, oil & chili paste. Gently stir in the oranges and their juice. Add the chicken, submerging it in marinade. Seal the bag and marinate in the refridgerator at least 6 hrs or overnight, rotating once or twice.

 Preheat oven to 400. Transfer chicken to a 13 x 9 baking dish in a single layer. Pour the marinade on top. Cover the dish with foil and bake for 25 – 30 min, or until the chicken is no longer pink.

 183 calories, 4 g fat, 27g protein

Kat's 2011 Cookbook

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Quick & Easy Noodle Stir-Fry

Source :  Our Best Bites

Ingredients:

1 12-oz. package linguine (whole wheat or regular)
1-2 tablespoons canola or peanut oil
1/4 cup soy sauce
2 1/2 tablespoons brown sugar
2 1/2 tablespoons rice wine vinegar
2 tablespoons Asian sweet red chili sauce (Thai Kitchen makes one that’s great and easy to find; this is not the chili sauce you find near the ketchup)
1 tablespoon dark sesame oil
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped
Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges

Directions:

Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.

Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.

While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds. Serves 6-8.

Skinny Italian Spinach Meatballs | Skinnytaste

Skinny Italian Spinach Meatballs | Skinnytaste:




Skinny Italian Spinach Meatballs
Servings: 6 • Serving Size: 5 meatballs w 4.5 oz sauce • Old Points: 4 • Points+: 5 pts
Calories: 211.2 • Fat: 9.8 g • Protein: 17.4 g • Carb: 14.3 g •Fiber: 4.2 g

• 1 lb 93% lean ground beef
• 1 tbsp olive oil
• 10 oz frozen chopped spinach, thawed and drained of all liquid
• 2 slices whole wheat Weight Watchers bread (or any half point bread)
• 1 large egg
• 1 clove garlic, minced
• 2 tbsp fresh parsley
• 1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
• salt and pepper

Tomato Sauce:

• 1 tsp olive oil
• 3 cloves smashed garlic
• 28 oz can Tuttorosso crushed tomatoes (my favorite)
• 1/2 onion (don't chop)
• salt and pepper

Wet bread with water then mash up with your hands. Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Rollinto little meatballs.

In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.

Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hotadd as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through. When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20 minutes. Discard onion and serve.

Applesauce Nut Bread | Skinnytaste

Applesauce Nut Bread | Skinnytaste:

Skinny Applesauce Nut Bread

Skinnytaste.com
Servings: 16 slices • Serving Size: 1/2 inch thick slice • Old Points: 3 pts • Points+: 4 pts
Calories: 122.1 • Fat: 3.7 g • Protein: 2.4 g • Carb: 23.9 g • Fiber:2.5 g • Sugar: 14 g
Sodium: 134 g
  
Ingredients:

• 1 large finely diced, peeled apple, diced into 1/4" pieces
• 1/2 tsp lemon juice
• 1 tbsp agave
• 1/8 tsp + 1/2 tsp cinnamon
• 1 1/2 cups homemade applesauce (or store bought)
• 1 1/2 cups King Arthur white whole wheat flour
• 3/4 cup brown sugar, not packed
• 1 tsp baking soda
• 1/4 tsp ground nutmeg
• pinch allspice
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 2 large egg whites
• 1 1/2 tsp vanilla extract
• baking spray
• 1 1/2 oz chopped walnuts

Directions:

In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.

Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, allspice and salt with a wire whisk. Set aside. 

In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. 

Add the flour mixture, then blend at low speed until combined. Do not over mix. Foldin apples and walnuts.

Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.